Best 12 Rich Mocha Buttercream Frosting Recipes

THE BEST MOCHA BUTTERCREAM FROSTING

Steps:

• Dissolve 1 packet of Starbucks French Roast Instant Coffee in 1 teaspoon of very hot water. Allow to cool.
• Add softened Butter to a mixer.
• Add cooled coffee mixture and vanilla to mixer.
• Mix butter, coffee and vanilla.
• Mix Cocoa Powder and Powdered Sugar.
• Add Cocoa/Powered Sugar a cup at a time and continue to mix until sugar is incorporated.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

MOCHA FROSTING

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

MOCHA ICING

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

MOCHA BUTTERCREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth and cool.
• In a heavy 1 1/2-quart saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 248°F. on a candy thermometer.
• While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture on medium speed until completely cool, 5 to 10 minutes. Beat in butter, 1 piece at a time, until mixture is thick and smooth. Beat in espresso mixture, chocolate and salt, beating until smooth. Buttercream may be made 2 days ahead and chilled in an airtight container. Bring buttercream to room temperature and beat before frosting cake.

MOCHA BUTTERCREAM

Steps:

• Melt chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring. Cool.
• Combine egg whites and salt in a large bowl.
• Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come back together before beating is finished.) Add vanilla, chocolate, and coffee mixture and beat 1 minute more.

BAKER'S EASY MOCHA BUTTERCREAM

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
• Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

MOCHA BUTTERCREAM FROSTING

Steps:

• Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
• Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

MOCHA BUTTERCREAM

Steps:

• Make buttercream, and set aside. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate, stirring with a rubber spatula until smooth. Allow chocolate to cool to room temperature.
• Dissolve espresso powder in 1 teaspoon hot water. Stir espresso mixture and cooled chocolate into buttercream. Beat until thoroughly incorporated. Use immediately.